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All Journal Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)

Roifah Fajri

Sekolah Tinggi Ilmu Kesehatan Holistik

Author-ID : 2545391

Health Professions Medicine & Pharmacology Nursing Public Health

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PENGARUH PENAMBAHAN KACANG MERAH (Phaseolus Vulgaris L.) TERHADAP DAYA TERIMA DAN KANDUNGAN ZAT BESI (Fe) BISKUIT UNTUK WANITA HAMIL Suci Purnama Qudsy; Roifah Fajri; Naintina Lisnawati
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol 2 No 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Prevalence of pregnant women with iron deficiency anemia in Indonesia reach 37.1% in 2013. Consumption of additional food containing iron (Fe) can be prevention alternative for iron deficiency anemia on pregnant women. One of a kind additional food containing iron (Fe) with affordable price is red kidney beans biscuit. Objective: To developt biscuits containing iron (Fe) and find the effects of red beans addition on the acceptance and the iron (Fe) content of biscuit. Method: First stage of this study were the production and formulation of red bean biscuits. The second stage was analysis (acceptability test and iron content test) of selected biscuit from first stage. The study design used a Completely Randomize Design (CRD) with 1 factor and 3 treatments of different red beans addition (20%, 50% and 80%). Results: Red kidney beans addition didn’t have an effect on the flavour (p=0.539) and taste (p=0.237) parameters of biscuits, but had on the colour parameter (p=0.028). Most preferred biscuits color was sample A1 (wheat flour : red bean flour comparison 80% : 20%) with 96.67% panelist like it (29 out of 30 people). Red kidney beans addition had no effect on the iron (Fe) content of biscuit (p=0.368). Conclusion: The addition of red kidney beans didn’t affect on the acceptability, iron content, flavour, and taste parameters, but only had on colour parameter of biscuits.

DAYA TERIMA, KADAR PROTEIN, KADAR LIPID DAN JUMLAH MIKROBA PADA KEFIR SUSU SAPI DAN KEFIR SUSU KAMBING SEBAGAI ALTERNATIF MINUMAN PROBIOTIK Ratu Ayu Istawa; Roifah Fajri; Dedi Zaenal Arifin
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol 2 No 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: In Indonesia, indigestion issue specifically diarrhe was 6,897,463 cases in 2006. One of the factors causing indigestion issue is food intake. An alternative to prevent digestive problems is consumption of functional foods such as probiotic drink i.e. kefir. Kefir is a functional food because of probiotic content that are good for the digestive system. Objective: To analyze the acceptability, protein content, lipid content and microbial content of cow milk kefir compared to goat milk kefir. Method: This research is a quantitative study using CRD (Completely Randomized Design) with one factor, i.e. the difference of milk type used in the kefir. The study consisted of the kefir production stage, acceptance analysis stage, and protein, lipid and microbial content analysis stage. Result: There was no difference acceptability between cow milk kefir and goat milk kefir on the color, flavor, taste and texture parameter. There is a difference in protein content between cow milk kefir (3,40 + 0,21 %) and goat milk kefir (4,28 + 0,36 %) with p value<0,05. At the lipid content, there is a difference between cow milk kefir (3,24 + 0,03 %) and goat milk kefir (3,69 + 0,02%) with p p value<0,05. Similiarly result shown at microbial content, there is a difference between cow milk kefir (3,11x106 cfu/ml) and goat milk kefir (12,36 x106 cfu/ml) with p value<0,05. Conclusion: Cow milk kefir have a higher protein, lipid and microbial content than goat milk kefir. There is no difference in acceptability between cow milk kefir and goat milk kefir.

DAYA TERIMA DAN KANDUNGAN PROTEIN NUGGET KOMBINASI KACANG MERAH (Phaseolus Vulgaris. L) DAN HATI AYAM SEBAGAI PANGAN ALTERNATIF SUMBER PROTEIN UNTUK PENCEGAHAN STUNTING Astri Puspa Nandini; Roifah Fajri; Ahmad Yani
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol 3 No 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background : Stunting become one of the nutritional problems in Indonesia. The prevalence of stunting in Indonesia reach to 30.8% based on the measurement results of H/A, the results consist of short and short 17.1% and very short 12.8%. Prevention can be done during preconception period with attention to protein intake, a protein source can obtained from red beans and chicken livers. Objective : To understand the acceptance difference nuggets of various ratios of red beans and chicken liver as an alternative food source of protein for the prevention of stunting and determine differences in protein content nuggets from various ratios of red beans and chicken liver as an alternative food source of protein for the prevention of stunting. Method : This study used a completely randomized design (CRD) with five treatments and three repetitions, the ratio of red beans and chicken livers ie, 90%: 10%, 70%: 30%, 50%: 50%, 30%:70%, 10%:90%. The acceptance of nuggets tested with hedonic test and the result were statistically analyzed using Mann Whitney and Kruskal Wallis. Protein content test conducted by the Kjeldahl method and the results were statistically analyzed using One Way anova and Duncan. Result : There are differences in aroma and color acceptance nuggets of various ratio of red beans and chicken livers. There are no significally difference in receptivity taste and texture nuggets of various ratios of red beans and chicken livers. There are differences in the protein content nuggets from various ratios of red bean and chicken liver. Conclusion : Results showed treatment nugget acceptance of 90%: 10%, 70%: 30%, 50%: 50% is the most preferred nuggets panelist. The highest protein level contained in the nugget with 50%:50% ratio of red beans and chicken liver the with 50 %:50% ratio of red beans and chicken liver

DAYA TERIMA DAN KADAR ZAT BESI NUGGET HATI AYAM DENGAN KOMBINASI TEMPE SEBAGAI PANGAN OLAHAN SUMBER ZAT BESI Asti Fauziah; Roifah Fajri; Restu Amalia Hermanto
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol 3 No 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: The prevalence of anemia in Indonesia is still high, in girl adolescents 26.50%, childbearing women 26.9%, pregnant women 40.1% and infants 47%. Anemia can caused by inadequate dietary iron intake from foods. One of the effort that can be done is to improve food and nutrition by increasing consumption of foods containing iron. Chicken liver nugget with combination tempeh can consumed as processed food that increase iron intake as an effort to prevent anemia. Objective: This research aims to studying the acceptability and iron content of chicken liver nuggets with combination tempeh. Methods: The experimental design using Completely Randomized Design (CRD) with three repetitions of treatment, two repititions of analysis and five treatment levels with ratio between chicken liver and tempeh 10%: 90% (F1), 30%: 70% (F2), 50%: 50% (F3), 30%: 70% (F4) and 90% : 10% (F5). Data analysis was tested using Kruskal Wallis followed by Mann Whitney and One Way Anova. Iron levels were analyzed using a Atomic Absorption Spectrophotometry (AAS). Acceptance test of the product was done using a hedonic test. Results: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh in color parameter (p = 0,000), odor (p = 0.017), texture (p = 0.049) and taste (p = 0,000). However, there are no differences in iron content from various ratios of chicken liver and tempeh (p = 0.877). Conclusion: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh and there is no differences in iron nugget levels from various ratios of chicken liver and tempeh. Based on the results of the acceptability, the most preferred formulas were obtained including F3, F2 and F4.

Co-Authors Ahmad Yani Asti Fauziah Astri Puspa Nandini Dedi Zaenal Arifin Naintina Lisnawati Ratu Ayu Istawa Restu Amalia Hermanto Suci Purnama Qudsy

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